20-Minute Chicken Pesto Flatbread That Will Blow Your Mind

Name: 20-Minute Chicken Pesto Flatbread That Will Blow Your Mind
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Cuisine: Italian
Ingredients: 1 flatbread; 2 tbsp pesto; 1/2 cup cooked chicken, shredded; 1/4 cup mozzarella cheese; 1 tbsp olive oil

Author: lia

Published: January 24, 2026

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You know those nights when you’re craving something delicious but don’t want to spend hours in the kitchen? This Chicken Pesto Flatbread has been my go-to lifesaver for years—quick, flavorful, and oh-so-satisfying. I first stumbled on this recipe when I needed a last-minute dinner for friends, and now it’s a staple in my weeknight rotation. The combo of tangy pesto, tender chicken, and melty mozzarella is just *chef’s kiss* perfection. What I love most? It’s ready in under 20 minutes, and my kids actually gobble it up (a miracle, I know!). Whether you’re a busy parent, a lazy cook like me, or just someone who loves bold flavors, trust me—this flatbread is about to become your new favorite.

Why You’ll Love This Chicken Pesto Flatbread

Let me count the ways this recipe will steal your heart (and your appetite)! First off, it’s ridiculously quick—we’re talking dinner on the table in less time than it takes to argue over takeout options. The flavor? Bold and bright, thanks to that garlicky pesto hugging every bite. But here’s my favorite part: it’s totally customizable. Out of chicken? Toss on roasted veggies. Feeling fancy? Add sun-dried tomatoes or a drizzle of balsamic glaze. And oh, that golden, crispy-chewy flatbread base? Pure texture heaven. Whether you’re feeding picky kids or impressing last-minute guests, this flatbread never lets me down.

Ingredients for Chicken Pesto Flatbread

Gather these simple ingredients—I promise you probably have most of them already! The magic starts with 1 flatbread (I use store-bought naan when I’m lazy, but homemade works too). You’ll need 2 tbsp pesto (my secret? The basil kind from the refrigerated section beats jarred every time). For protein, grab 1/2 cup cooked chicken—leftover rotisserie chicken shreds perfectly. Don’t skimp on the 1/4 cup mozzarella cheese (pack it in the measuring cup for maximum gooeyness). Finish with 1 tbsp olive oil for that golden crunch. That’s it—five ingredients to flatbread bliss!

Chicken Pesto Flatbread - detail 1

Equipment You’ll Need

Before we dive in, let’s grab the tools—nothing fancy, I promise! You’ll need a baking sheet (no parchment paper required, but I sometimes use it for easier cleanup). A pastry brush makes quick work of that olive oil layer, but your fingers work in a pinch. And don’t forget a sharp knife for slicing—though let’s be real, I’ve totally torn into this with my hands when no one was watching. That’s it! No special gadgets, just simple kitchen essentials.

How to Make Chicken Pesto Flatbread

Okay, let’s get cooking! This recipe is so simple, you’ll wonder why you ever ordered pizza delivery. Just follow these easy steps, and in less than 20 minutes, you’ll be biting into the most delicious flatbread of your life. Promise!

Step 1: Prepare the Flatbread

First things first—preheat that oven to 375°F (trust me, you want it nice and hot for maximum crispiness). While it heats up, grab your flatbread and give it a light but thorough brush with olive oil. This little step makes all the difference—it creates that golden, slightly crispy base that holds up to all those tasty toppings. Don’t soak it, just a thin, even layer will do!

Step 2: Add Toppings

Now for the fun part! Spread that pesto evenly over the oiled flatbread—I like to leave about a half-inch border around the edges for that rustic look. Next, scatter your shredded chicken evenly across the pesto layer. Finally, sprinkle on that glorious mozzarella cheese—don’t be shy! The cheese acts like glue, holding everything together in melty perfection.

Chicken Pesto Flatbread - detail 2

Step 3: Bake and Serve

Pop that beauty in the oven and bake for 10-12 minutes. You’ll know it’s done when the edges are golden and the cheese is bubbling with little brown spots (that’s flavor, my friend!). Let it cool for just a minute—if you can wait that long—then slice into wedges or squares. Serve immediately while it’s still warm and gooey. Warning: It disappears fast!

Tips for the Best Chicken Pesto Flatbread

Want to take your flatbread from good to oh-my-gosh-I-need-another-slice? Here are my tried-and-true tricks! First, warm your pesto slightly before spreading—it glides on smoother and tastes more vibrant. Second, pat your chicken dry with paper towels—no one wants a soggy crust! And my secret weapon? Broil for the last 30 seconds to get those irresistible crispy cheese edges. Trust me, these little touches make all the difference between “meh” and “more please!”

Chicken Pesto Flatbread Variations

Oh, the possibilities! This recipe is like a blank canvas—perfect for playing with flavors. No chicken? No problem! Try roasted bell peppers and zucchini for a veggie-packed version (my meatless Monday favorite). Swap mozzarella for goat cheese crumbles if you’re feeling fancy—that tangy bite cuts through the pesto beautifully. Want extra richness? A sprinkle of parmesan on top adds amazing depth. And for my spicy food lovers? Toss some red pepper flakes or sliced jalapeños into the mix. The best part? Every variation still comes together in the same lightning-fast time. Mix and match to make it your own!

Serving Suggestions

This flatbread is perfect on its own, but let’s be real—I never stop at just one delicious thing! My go-to pairing is a simple arugula salad with lemon vinaigrette—the peppery greens cut through the richness beautifully. On cozy nights, a bowl of tomato basil soup turns this into the ultimate comfort meal. Or keep it casual with garlicky roasted broccoli—whatever makes your taste buds happy!

How to Store and Reheat Chicken Pesto Flatbread

Got leftovers? (Though honestly, that rarely happens in my house!) Wrap cooled slices tightly in foil—they’ll keep in the fridge for 2-3 days. For longer storage, freeze individual portions in ziplock bags up to a month. To reheat, skip the microwave (soggy flatbread = sad flatbread). Instead, pop it in a 350°F oven for 5-7 minutes until crispy again. My secret? A quick 30-second broil at the end brings back that fresh-from-the-oven magic!

Chicken Pesto Flatbread Nutrition

Let’s talk numbers—but don’t worry, this flatbread is totally worth every bite! Based on my usual ingredients, one serving (half the flatbread, because let’s be real, I never stop at just one piece) comes in around 420 calories with 22g fat—but remember, olive oil and cheese bring the good fats! You’re also getting a solid 24g protein from that chicken. Nutrition can vary depending on your pesto brand or cheese amount, but hey—compared to takeout pizza? This is practically health food (wink!).

Common Questions About Chicken Pesto Flatbread

Can I use gluten-free flatbread? Absolutely! I’ve made this with gluten-free naan and cauliflower crust—both work beautifully. Just watch the baking time since some gluten-free options brown faster. The pesto and toppings will taste just as amazing!

What if I don’t have fresh chicken? No worries—I’ve used canned chicken (drained well) in a pinch, and even deli turkey slices chopped up! Rotisserie chicken is my lazy-day hero, but leftover grilled chicken works too. The pesto makes everything taste gourmet.

Can I prep this ahead? You bet! Assemble the flatbread (minus baking) up to 4 hours ahead—just cover and refrigerate. Add 2 extra minutes to the bake time since it’s cold. Perfect for stress-free entertaining!

Try this recipe and share your results! I’d love to hear your creative twists and see your cheesy masterpieces. Follow me on Pinterest for more recipe ideas!